SHANGHAI SPRING ONION OIL NOODLES
To reference Action Bronson for no good reason, f*cking delicious... Can be served as breakfast, lunch, dinner, or as a side dish for parties. Make it, eat it, BEFORE JAN 10, cause then ... maybe it's off or something? Or maybe not!
Prep: 2 minutes, Cook: 10 minutes, Total: 12 minutes, Servings: 4 servings, Calories: 269kcal
INGREDIENTS: ▢ 4 tbsp Scallion Oil ▢ 2 tbsp light soy sauce ▢ 2 tbsp dark soy sauce ▢2 tsp sugar (optional?) ▢ 400 g dried thin, round noodles ▢ Add what you think might work (egg, veggies, whatevs!)
Pour oil in a wok. Add scallion oil.
Add soy sauce and sugar (optional?) to the oil. Cook until the sauce starts to bubble. Turn off the heat.
Meanwhile, bring a large pot of water to a boil. Cook noodles following the instructions on the package. Drain then briefly rinse under running water.
Place noodles in the wok. Stir well to evenly coat the noodles with the sauce.
Portion out the noodles into 4 serving bowls. Top with fried spring onion.